1. In a large bowl, add half the cabbage, the pickled jalapeños, pickling liquid, pickled carrots, pickled onions and raw onions. Stir well to combine. Cover with plastic wrap and refrigerate overnight.

2. Just before serving, stir in the remaining cabbage, cilantro, salt and olive oil. Season as desired with additional salt and coarsely ground black pepper.

Pickled Jalapeños, Carrots or Onions

Makes 2 cups

Note: This recipe can be used for pickling carrots, onions, cauliflower and radishes. Onions will be ready in as little as 3 hours.

0.85 pounds fresh jalapeños, sliced into 1/8-inch thick rings

1 cup white vinegar

1 cup water

2 tablespoons sugar

2 1/4 teaspoons fine sea salt

1. Place the chiles in a 1-quart glass jar. In a medium nonreactive saucepan, combine the vinegar, water, sugar and salt. Bring to a simmer, stirring until sugar dissolves. Remove from heat and let stand 30 minutes.

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2. Pour the liquid over the chiles. Cool completely. Cover and refrigerate for 2 weeks before using.